1 Cut the vanilla pod open lengthwise, scrape out the pulp and stir into the cream and milk, along with the vanilla pod. Bring to the boil.
2 Place the egg yolks in a bowl with the sugar and beat until creamy.
3 Stir the boiling milk into the creamed egg yolks and return to the pan. Remove the vanilla pod and cook gently over a low heat, stirring with a wooden spatula, until the cream begins to thicken. Do not let it boil!
4 Strain the vanilla cream through a sieve and cool by standing the bowl in iced water, stirring occasionally.
5 Place the raspberries and cherries in a pan with their juice. Take 2 tbsp juice and mix with the cornflour. Add the sugar and lemon rind to the cherries. Bring to the boil, stir in the cornflour paste and boil, stirring, until it thickens. Transfer to a bowl and leave to cool thoroughly.
6 Pour the cold vanilla cream into an ice cream maker and finish off. Finally add about half the cherry compote juice to the ice cream and stir with a spatula to produce a marbled effect.
7 (If you do not have an ice cream maker, turn the mixture into a shallow metal dish and place in the freezer, stirring repeatedly in the first hour - add the juice at the end and stir with a spatula to produce a marbled effect).
8 Scoop out portions of ice cream using an ice cream scoop, place in the wafer cones and garnish with a little cherry compote.